Baked Cheesy Chicken Nuggets (No Bread Coating)
At a Glance
- Prep
- 20 minutes
- Cook
- 10 minutes
- Total
- 30 minutes
- Servings
- 4-6 serving(s)
Categories
- Chicken Breast
- Main Course
- Australian
- Baking
- Easy
Dietary
- Egg-free
- Gluten-free
- High protein
- High Protein
Allergens
- Milk
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
This recipe is for the ever-popular chicken nugget. It uses polenta and finely grated parmesan cheese as the crumb mixture. Should serve 6 children or 4 adults. These are great nuggets and they are gluten free! Feel free to add some spices or seasonings of your choice.
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Equipment
Oven, baking tray, parchment paper, bowl, meat mallet or rolling pin
Ingredients
- 1/3 cup polenta (AKA. cornmeal)
- 1/3 cup finely grated parmesan cheese
- 2 chicken breasts, flatten slightly and cut into chunks
Instructions
Preheat oven to 200°C.
Flatten the chicken slightly until it is the desired thickness of your nuggets--you can use a meat mallet or your rolling pin.
Cut the chicken into nugget sized chunks.
Combine the polenta and the parmesan in a bowl.
Dip the chicken pieces into the polenta mixture and ensure they are thoroughly coated.
Place the nuggets onto a paper lined baking tray and bake for 10 minutes, or until cooked and golden.
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